Name: Marry Me Chickpeas Recipe
Ingredients: Chickpeas: The star of the show! You’ll need 2 cans (15 ounces each) of chickpeas, drained and rinsed. Using canned chickpeas makes this recipe incredibly quick and convenient. When choosing canned chickpeas, look for brands that are low in sodium, or opt for no-salt-added varieties to control the salt level yourself. Rinsing the chickpeas thoroughly is crucial to remove the excess sodium and the starchy liquid, which can sometimes make the sauce cloudy. For an even creamier texture, you can gently peel the skins off the chickpeas after rinsing. This is optional but recommended by some chefs for achieving a smoother final dish. If you prefer to use dried chickpeas, you’ll need to soak them overnight and then cook them until tender before starting the recipe. Approximately 1 ½ cups of dried chickpeas will yield about 3 cups of cooked chickpeas, which is equivalent to two 15-ounce cans.; Olive Oil: ¼ cup of extra virgin olive oil forms the foundation of the flavor profile. Olive oil not only adds richness but also helps to sauté the aromatics and develop depth of flavor. Extra virgin olive oil is preferred for its superior taste and health benefits. When selecting olive oil, look for a good quality, cold-pressed extra virgin olive oil. The flavor of the olive oil will directly impact the overall taste of the dish, so choosing a good one is worth the investment.; Shallots: 2 large shallots, finely chopped. Shallots provide a milder, sweeter, and more nuanced onion flavor compared to regular onions. Their delicate sweetness is a key component in the “Marry Me” sauce. If you can’t find shallots, you can substitute with ½ of a small yellow onion, finely diced. However, shallots are highly recommended for the authentic flavor of this recipe. When chopping shallots, aim for a fine dice so they cook evenly and melt into the sauce.; Garlic: 4 cloves of garlic, minced. Garlic is essential for adding pungent, savory notes to the dish. Freshly minced garlic is always best for optimal flavor. You can adjust the amount of garlic to your preference; some may prefer even more for a bolder garlic flavor. Mincing the garlic finely ensures it cooks quickly and infuses its flavor throughout the sauce without overpowering other ingredients.; Sun-Dried Tomatoes: ½ cup of oil-packed sun-dried tomatoes, drained and roughly chopped. Sun-dried tomatoes are the secret ingredient that brings a burst of intense, sweet-tangy flavor and a chewy texture to the dish. Oil-packed sun-dried tomatoes are preferred as they are softer and more flavorful than dry-packed ones. Make sure to drain them well to avoid adding excess oil to the recipe. Roughly chopping them allows them to distribute evenly throughout the sauce and release their concentrated flavor. If you don’t have oil-packed sun-dried tomatoes, you can rehydrate dry-packed sun-dried tomatoes by soaking them in hot water for about 15-20 minutes until softened.; Tomato Paste: 2 tablespoons of tomato paste. Tomato paste is a concentrated form of tomatoes that adds depth, richness, and umami to the sauce. It intensifies the tomato flavor and helps to thicken the sauce. A little goes a long way, so 2 tablespoons are sufficient to create a robust tomato base. For best results, sauté the tomato paste briefly in the olive oil with the shallots and garlic to caramelize it slightly, which enhances its flavor and removes any raw taste.; Dried Oregano: 1 teaspoon of dried oregano. Oregano is a classic Mediterranean herb that adds a warm, slightly peppery, and aromatic flavor. Dried oregano works beautifully in this recipe, providing a foundational herbaceous note. You can also use fresh oregano if you have it on hand; in that case, use about 1 tablespoon of fresh oregano leaves, chopped.; Dried Basil: 1 teaspoon of dried basil. Basil complements the oregano and sun-dried tomatoes with its sweet, slightly peppery, and fragrant aroma. Dried basil is a pantry staple that adds a touch of Italian flavor. Similar to oregano, you can substitute with fresh basil; use about 1 tablespoon of fresh basil leaves, chopped, if using fresh.; Red Pepper Flakes (Optional): ¼ teaspoon of red pepper flakes (or more to taste). Red pepper flakes add a subtle kick of heat to the dish, balancing the sweetness of the tomatoes and the richness of the olive oil. This is optional, but highly recommended for those who enjoy a touch of spice. Adjust the amount to your spice preference.; Vegetable Broth: ½ cup of vegetable broth. Vegetable broth adds moisture to the sauce and helps to create a creamy consistency. It also enhances the savory flavors of the dish. Low-sodium vegetable broth is recommended to control the salt level. You can also use chicken broth if you are not strictly vegetarian.; Heavy Cream: ½ cup of heavy cream. Heavy cream is what gives the “Marry Me Chickpeas” their signature creamy and luxurious texture. It adds richness and a velvety smoothness to the sauce, coating the chickpeas beautifully. For a slightly lighter option, you can use half-and-half, but heavy cream will provide the best creamy texture. For a vegan version, see the “Additional Tips” section for substitutions.; Parmesan Cheese (Optional, for vegetarian version): ¼ cup of grated Parmesan cheese, plus more for serving. Parmesan cheese adds a salty, savory, and umami-rich flavor that complements the other ingredients perfectly. It also helps to thicken the sauce slightly and adds a delightful cheesy note. Freshly grated Parmesan cheese is always preferred for its superior flavor. Omit for a vegan version.; Fresh Parsley: ¼ cup of fresh parsley, chopped, for garnish. Fresh parsley adds a bright, herbaceous, and slightly peppery flavor, as well as a pop of color to garnish the dish. It provides a fresh counterpoint to the rich and creamy sauce. Chopped parsley is sprinkled over the finished dish just before serving.; Salt and Black Pepper: To taste. Salt and black pepper are essential for seasoning and enhancing all the flavors in the dish. Season generously with salt and freshly ground black pepper at various stages of cooking, tasting and adjusting as needed.

Ingredients

Chickpeas: The star of the show! You’ll need 2 cans (15 ounces each) of chickpeas, drained and rinsed. Using canned chickpeas makes this recipe incredibly quick and convenient. When choosing canned chickpeas, look for brands that are low in sodium, or opt for no-salt-added varieties to control the salt level yourself. Rinsing the chickpeas thoroughly is crucial to remove the excess sodium and the starchy liquid, which can sometimes make the sauce cloudy. For an even creamier texture, you can gently peel the skins off the chickpeas after rinsing. This is optional but recommended by some chefs for achieving a smoother final dish. If you prefer to use dried chickpeas, you’ll need to soak them overnight and then cook them until tender before starting the recipe. Approximately 1 ½ cups of dried chickpeas will yield about 3 cups of cooked chickpeas, which is equivalent to two 15-ounce cans.

Olive Oil: ¼ cup of extra virgin olive oil forms the foundation of the flavor profile. Olive oil not only adds richness but also helps to sauté the aromatics and develop depth of flavor. Extra virgin olive oil is preferred for its superior taste and health benefits. When selecting olive oil, look for a good quality, cold-pressed extra virgin olive oil. The flavor of the olive oil will directly impact the overall taste of the dish, so choosing a good one is worth the investment.

Shallots: 2 large shallots, finely chopped. Shallots provide a milder, sweeter, and more nuanced onion flavor compared to regular onions. Their delicate sweetness is a key component in the “Marry Me” sauce. If you can’t find shallots, you can substitute with ½ of a small yellow onion, finely diced. However, shallots are highly recommended for the authentic flavor of this recipe. When chopping shallots, aim for a fine dice so they cook evenly and melt into the sauce.

Garlic: 4 cloves of garlic, minced. Garlic is essential for adding pungent, savory notes to the dish. Freshly minced garlic is always best for optimal flavor. You can adjust the amount of garlic to your preference; some may prefer even more for a bolder garlic flavor. Mincing the garlic finely ensures it cooks quickly and infuses its flavor throughout the sauce without overpowering other ingredients.

Sun-Dried Tomatoes: ½ cup of oil-packed sun-dried tomatoes, drained and roughly chopped. Sun-dried tomatoes are the secret ingredient that brings a burst of intense, sweet-tangy flavor and a chewy texture to the dish. Oil-packed sun-dried tomatoes are preferred as they are softer and more flavorful than dry-packed ones. Make sure to drain them well to avoid adding excess oil to the recipe. Roughly chopping them allows them to distribute evenly throughout the sauce and release their concentrated flavor. If you don’t have oil-packed sun-dried tomatoes, you can rehydrate dry-packed sun-dried tomatoes by soaking them in hot water for about 15-20 minutes until softened.

Tomato Paste: 2 tablespoons of tomato paste. Tomato paste is a concentrated form of tomatoes that adds depth, richness, and umami to the sauce. It intensifies the tomato flavor and helps to thicken the sauce. A little goes a long way, so 2 tablespoons are sufficient to create a robust tomato base. For best results, sauté the tomato paste briefly in the olive oil with the shallots and garlic to caramelize it slightly, which enhances its flavor and removes any raw taste.

Dried Oregano: 1 teaspoon of dried oregano. Oregano is a classic Mediterranean herb that adds a warm, slightly peppery, and aromatic flavor. Dried oregano works beautifully in this recipe, providing a foundational herbaceous note. You can also use fresh oregano if you have it on hand; in that case, use about 1 tablespoon of fresh oregano leaves, chopped.

Dried Basil: 1 teaspoon of dried basil. Basil complements the oregano and sun-dried tomatoes with its sweet, slightly peppery, and fragrant aroma. Dried basil is a pantry staple that adds a touch of Italian flavor. Similar to oregano, you can substitute with fresh basil; use about 1 tablespoon of fresh basil leaves, chopped, if using fresh.

Red Pepper Flakes (Optional): ¼ teaspoon of red pepper flakes (or more to taste). Red pepper flakes add a subtle kick of heat to the dish, balancing the sweetness of the tomatoes and the richness of the olive oil. This is optional, but highly recommended for those who enjoy a touch of spice. Adjust the amount to your spice preference.

Vegetable Broth: ½ cup of vegetable broth. Vegetable broth adds moisture to the sauce and helps to create a creamy consistency. It also enhances the savory flavors of the dish. Low-sodium vegetable broth is recommended to control the salt level. You can also use chicken broth if you are not strictly vegetarian.

Heavy Cream: ½ cup of heavy cream. Heavy cream is what gives the “Marry Me Chickpeas” their signature creamy and luxurious texture. It adds richness and a velvety smoothness to the sauce, coating the chickpeas beautifully. For a slightly lighter option, you can use half-and-half, but heavy cream will provide the best creamy texture. For a vegan version, see the “Additional Tips” section for substitutions.

Parmesan Cheese (Optional, for vegetarian version): ¼ cup of grated Parmesan cheese, plus more for serving. Parmesan cheese adds a salty, savory, and umami-rich flavor that complements the other ingredients perfectly. It also helps to thicken the sauce slightly and adds a delightful cheesy note. Freshly grated Parmesan cheese is always preferred for its superior flavor. Omit for a vegan version.

Fresh Parsley: ¼ cup of fresh parsley, chopped, for garnish. Fresh parsley adds a bright, herbaceous, and slightly peppery flavor, as well as a pop of color to garnish the dish. It provides a fresh counterpoint to the rich and creamy sauce. Chopped parsley is sprinkled over the finished dish just before serving.

Salt and Black Pepper: To taste. Salt and black pepper are essential for seasoning and enhancing all the flavors in the dish. Season generously with salt and freshly ground black pepper at various stages of cooking, tasting and adjusting as needed.

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Instructions

Sauté Aromatics: Heat the ¼ cup of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Once the oil is shimmering, add the 2 finely chopped shallots and cook for about 3-5 minutes, stirring occasionally, until they become softened and translucent. Don’t let them brown. Softening the shallots first allows them to release their sweet flavor and prevents them from burning later when the garlic is added.

Add Garlic and Tomato Paste: Add the 4 cloves of minced garlic and 2 tablespoons of tomato paste to the skillet with the softened shallots. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has deepened in color and slightly caramelized. Stirring constantly is important to prevent the garlic from burning and the tomato paste from sticking to the bottom of the pan. Caramelizing the tomato paste at this stage intensifies its flavor and removes any raw taste.

Incorporate Sun-Dried Tomatoes and Spices: Add the ½ cup of drained and roughly chopped sun-dried tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ¼ teaspoon of red pepper flakes (if using) to the skillet. Stir everything together to combine and cook for another 1-2 minutes, allowing the spices to bloom and release their aromas. Heating the spices in the oil helps to activate their flavors and infuse them into the sauce.

Add Chickpeas and Vegetable Broth: Add the 2 cans (15 ounces each) of drained and rinsed chickpeas and ½ cup of vegetable broth to the skillet. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes. Simmering allows the flavors to meld together and the sauce to thicken slightly. Covering the skillet helps to retain moisture and prevent the sauce from drying out too quickly.

Stir in Heavy Cream and Parmesan Cheese (Optional): Remove the lid from the skillet. Stir in the ½ cup of heavy cream and ¼ cup of grated Parmesan cheese (if using). Continue to simmer, uncovered, for another 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency and the Parmesan cheese (if used) is melted and incorporated. Simmering uncovered at this stage helps to reduce the sauce and thicken it further. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Remember that Parmesan cheese is salty, so you may need to adjust the salt accordingly.

Garnish and Serve: Remove the skillet from the heat. Stir in the ¼ cup of chopped fresh parsley. Serve the “Marry Me Chickpeas” hot, garnished with additional Parmesan cheese (if desired) and fresh parsley. These chickpeas are incredibly versatile and can be served in various ways. See the “How to Serve” section for serving suggestions.

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 5-7 grams
Sodium: 500-700 mg
Fat: 30-35 grams
Saturated Fat: 15-20 grams
Carbohydrates: 30-35 grams
Fiber: 8-10 grams
Protein: 15-18 grams
Cholesterol: 70-80 mg